Healthy, delicious and full of flavor. Black kale [aka Lacinato, Tuscan or dinosaur kale] is so hot right now- according to nymag, that is. Amount you use totally depends on your mood- if you want a more kale or squash base. But I’m really loving raw kale– will continue as a salad base- in fact, I saw a raw kale caesar on a menu at a restaurant the other day- doesn’t that sound good? Anyway, if you read other food blogs, then you probably read Smitten Kitchen. This recipe is originally from Bon Apetit– adapted by Smitten Kitchen– and then again, by me.
3/4 cup black or green lentils [if you can find them, the french Lentils de puy are the best]
2 pound squash- peeled, seeded and cubed
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika [i used regular]
1/2 teaspoon coarse salt
4 cups arugula [I used a couple cups of kale- probably half of the bunch]
1 cup soft crumbled goat cheese [I didn’t have so grated some Pecorino]
1 tablespoon red wine vinegar, plus additional to taste [I didn’t have- so used a splash of white wine vinegar and a splash of balsamic vinegar]
Roasted seeds (about 1/2 cup) from your butternut squash [I wish I had done this but was too lazy]
Preheat oven to 400. Line baking sheet w. foil. Toss squash in 2 tablespoons olive oil, cumin, paprika and salt. Spread on sheet in single layer. Roast for 20 mins, flipping after 10. [I kept roasting it an extra 15/20 mins- to get it a little sweeter- next time I think I’d set my oven to 425- like in the butternut squash soup recipe]
Meanwhile, soak the lentils in water for 10 mins. Then, in a small saucepan, cook lentils in [1 cup] of boiling salted water until tender but firm [interesting note, the salt actually helps it keep its bite]. Smitten Kitchen says this takes 30 minutes- but I took another route. Boil on med/high heat for 3-5 minutes. Lower and simmer for 10-15 minutes. Start tasting at after the 10- mine only took that long- you want them pretty firm.
Combine lentils, squash and kale. Add the last 1 tablespoon of oil and vinegar. If using goat cheese, add half now- and serve w. the other half on the side. Season w. salt, pepper and extra vinegar to taste.